Short Ribs with Coffee Gravy

Braised on the bone, these English-cut Short Ribs with Coffee Gravy are dripping with the dark, earthy flavors of the Louisiana terroir they come from. The thick, rich, savory gravy with the smell of dark roast coffee has a slight edge of sticky sweetness from the sugarcane molasses that balances this dish. It’s not only delicious, but it’s also quick and easy.

To say that a slow cooker is the best thing to happen to home cooks since well, sliced bread, may be a bit overstated. It all took off in the 1970s when women joined the workforce in droves. And if you think about the fast-paced lifestyle of two-income homes where preparing a weeknight meal is next to impossible, finding shortcuts like the slow cooker is a lifesaver.

I’ve been cooking in mine for years. I’ve found that a long, slow six-hour braise in a ceramic slow cooker is one of the fastest ways to cook. The beauty of the vessel is that the cooking liquid does not evaporate which means that the cooking time can be extended without supervision. “Set it and forget it,” is a familiar TV pitch, but in the case of cooking with a slow cooker, it is an apt description. Another thing I love is the time saved during cleanup; the glaze on the ceramic insert is non-stick and means it will clean with little effort.

My Short Ribs with Coffee Gravy could easily be prepared in a conventional oven or stovetop, but the controlled temperature and ultra-slow braise in a slow cooker works even better. Meaty beef short ribs are rendered fork tender in an oniony broth of aromatics punched with the umami flavor of two heralded Louisiana products: dark roast Community coffee and Steen’s molasses. Once done, remove the meat, and give it a rest. Another ten minutes will help idle the juices and give you precious time to make a pan gravy that will make you a culinary idol to your waiting guests.

Give this convenient Short Ribs with Coffee Gravy recipe a try and discover the joy of coming home to a tasty dinner with no last-minute hassle.

Inspect the short ribs and remove any excess fat. Sprinkle on all sides with Cajun seasoning.

In the ceramic bowl of a slow cooker, add the onion soup, beef base, tomato paste and 2 cups water. Add the short ribs, meat side down. Add the carrots, onions, parsley, and bell pepper. Add the brewed coffee and molasses.

Set the timer to 6 hours on high; cover and let cook.

Once the beef is tender, remove from the slow cooker along with the carrots. Strain off the sauce into a saucepan and discard the vegetables.

Over high heat, bring the sauce to a simmer. Make a slurry with the cornstarch by adding a few tablespoons of cold water, and add to the sauce to thicken to coat the back of a spoon. Once thickened, strain it once more to remove any lumps. Season the gravy with salt and pepper to taste.

Serve the short ribs over mashed potatoes with a ladle of gravy over all. Serve the carrots on the side and garnish with sprigs of parsley and a grind of black pepper.

Notes

I have an 8-quart slow cooker, but this recipe can be scaled to any size vessel you have. I have whole coffee beans and finely grind them for a stronger brew; feel free to use dark roast ground coffee. Source the meaty, well-marbled English cut, bone-in short ribs for ultimate flavor. Pick up a jar of Better Than Bouillon beef base; you’ll find lots of uses for it. The Progresso onion soup is a delicious beef stock with an oniony sweetness; use it in sauces, pot roasts, and other braised recipes. I like these beef ribs served with mashed potatoes, but long-grain white rice would be excellent, too.

3.5.3217

These Short Ribs with Coffee Gravy are a shortcut to a delicious dinner.

YOUR SEAT AT THE TABLE: If you like this Cajun cooking story and Cajun recipe then accept my personal invitation to subscribe by entering your email at the bottom or top right of this page. It’s quick and painless. You will receive an email alert and be the first to see when new Cajun cooking stories and Cajun recipes are added. Thanks, George.

Comments

What’s the taste difference between Steen’ s molasses and a brand like Grandma’s, which I have a full jar of. Is it worth the cost of ordering Steen’s and throwing out the Grandma’s or will my taste buds really be able to discern the difference?

Hey Tom – Since I have never tasted the brand you reference, I cannot compare. I would urge you to seek out a jar of Louisiana sugarcane molasses such as Steen’s and do a comparison for yourself. In the meantime, I do understand the reality of substituting ingredients, so I would give the recipe a try using what you have and let us know how it turns out. All the best.

Your email address will not be published. Required fields are marked *

Comment

Name *

Email *

Website

Rate this recipe:

About George Graham

I’ve lived in South Louisiana for all my life. My passion is the rich culinary heritage of Cajun and Creole cooking, and in the pages of Acadiana Table, my mission is to preserve and promote our culture by bringing you the stories and recipes that make it so unique. Read More…